Keto Cheesecake

Here’s the keto cheesecake recipe updated to use allulose as the sweetener, per my preference. Chris Palmer originally used liquid monk fruit extract in his version (shared January 31, 2026), but many keto bakers switch to allulose for its clean taste, lack of cooling effect, and excellent behavior in creamy/baked applications like cheesecake (it stays soft and doesn’t crystallize when chilled).

Allulose is roughly 70% as sweet as sugar, so you’ll need more volume/weight than a super-concentrated liquid monk fruit. It also adds slight bulk and helps mimic sugar’s texture without aftertaste for most people. This keeps the recipe therapeutic-keto friendly (high fat, very low net carbs) while targeting the ~3:1 fat-to-(protein + net carbs) ratio when using full-fat ingredients.

Keto Cheesecake (Allulose-Sweetened, 3:1 Ratio Target)

Crust (optional – omit for even higher ratio / lowest carbs):

• 1½ cups (~150–170 g) almond flour
• 2–3 Tbsp melted butter (use 3 Tbsp for richer crust)
• Pinch of salt

Filling:

• 24 oz (680 g) full-fat cream cheese, softened to room temperature
• 1 cup (240 ml) heavy whipping cream
• ¾–1 cup granulated allulose (start with ¾ cup; taste and add up to 1 cup total — allulose brands vary slightly in sweetness intensity)
• 1–2 tsp vanilla extract
• 1–2 Tbsp fresh lemon juice (optional – brightens flavor, negligible carbs)
• 2 large eggs, at room temperature

Instructions:

1. Crust (if using):
   Preheat oven to 325°F (163°C). Mix almond flour, melted butter, and salt until it resembles wet sand. Press firmly into the bottom of an 8–9 inch springform pan (line bottom with parchment for easy release). Bake 8–10 minutes until lightly golden and set. Cool while preparing filling.
2. Filling:
   In a large bowl, beat softened cream cheese with a hand/stand mixer until completely smooth and lump-free (scrape sides often).
   Gradually add granulated allulose, starting with ¾ cup. Beat until incorporated, then taste — allulose dissolves well but can taste mildly less sweet at first; add more in 1–2 Tbsp increments if needed (up to 1 cup max for most palates).
   Mix in vanilla extract and lemon juice (if using).
   Add eggs one at a time, beating on low speed just until combined after each — avoid over-beating to prevent cracks and excess air.
   Gently fold or beat in the heavy cream on low until the batter is smooth, silky, and uniform (it will be pourable).
3. Bake:
   Pour filling over cooled crust (or directly into a lightly greased/parchment-lined springform pan if crustless).
   Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, but the center should still jiggle slightly (like firm Jell-O).
   Turn off the oven, crack the door, and let the cheesecake cool slowly inside for ~1 hour (this minimizes cracking). Then cool to room temperature.
4. Chill:
   Refrigerate at least 4 hours (ideally overnight) to fully set and develop flavor.

Tips for Allulose Success:

• Allulose browns/caramelizes faster than other sweeteners — if the top gets too dark, loosely tent with foil after ~35 minutes.
• It keeps the cheesecake softer and creamier when chilled (no gritty or icy texture).
• Net carbs stay very low (~15–25 g total for the whole recipe, depending on brands and whether you include lemon juice/crust; divide by 10–12 slices).
• For strict 3:1 therapeutic tracking (e.g., medical keto), use a tool like Cronometer with your exact brands — heavy cream + cream cheese drive the high fat ratio.

Variations followers often suggest:

• Crustless for max ratio / minimal carbs.
• Top with a few fresh berries (if your carb limit allows) or sugar-free whipped cream.
• Mini versions in muffin tins for portion control (reduce bake time to ~20–25 min).

Enjoy your upgraded “delicious therapy” — this allulose version should taste even closer to classic cheesecake without any cooling aftertaste! If you track macros precisely, let me know your brands for finer tweaks.